When I started Geo’s Table in 2015, one of the first recipes I created for the blog were Fried Oreo Beignets. Nearly, 3 years later, and that post is the highest ranking recipe on the blog. During my trip to New Orleans, my eyes were opened to a new world of beignets that put my original recipe to shame. Getting the opportunity to partake in both savory beignets (during my Drake on Cake Demo with Joy the Baker) and classic beignets heavily coated with powdered sugar at Cafe Du Monde, I came to the realized quick that my recipe desperately needed an update.

Deciding to tackle true New Orleans Beignets was no small fete,This labor of love turned out splendidly. So much so, that my mother has made a special request to have them on the menu for Thanksgiving.

Scouring the internet for authentic recipes was a bit overwhelming (who knew there were so many ways to fry and beignet?). After pondering over a few, I found an excellent recipe from Sugar and Charm that seemed manageable and allowed me to get my feet wet with this fried delicacy.

Creating the dough from scratch, adding a hint of vanilla and folding in a “healthy” amount of crushed Oreos truly took this recipe to the next level. This recipe also gave me an excuse to christen the Chrome Gold Kitchen Aid, Mark and I got as a wedding gift (and to be honest, I don’t know how I ever baked without it).

Check out the new and improved recipe for the Fried Oreo Beignets below. Happy eating!

Fried Oreo Beignets Recipe

Ingredients

2 1/4 tsp active dry yeast

1 1/2 cups warm water

1/2 cup white sugar

1 tsp salt

2 large eggs

1 cup evaporated milk

1 teaspoon Pure Vanilla Extract

6 1/2 cups bread flour

1/4 cup shortening

2 cups crushed Oreos

Corn Oil for frying

1/4 cup confectioners’ sugar

Instructions

In a bowl, combine the warm water, sugar and yeast and stir. Let the mixture sit for at least 10 minutes.

Using a stand-alone mixer, combine the eggs, evaporated milk, pure vanilla extract and salt. Beat well until all ingredients are combined.

Setting the mixer speed to low, add in the yeast mixture to the egg mixture.

While still on low, mix in 3 cups of bread flour.

Add the shortening and continue to mix before adding the remaining 3 1/2 cups bread flour. Be sure not to over mix.

Knead the dough until it is smooth (not stiff). Place the dough in a large bowl and cover with plastic wrap. Set the bowl in a warm area and let it rise for 2 hours.

Roll out the dough on a lightly floured surface to 1/4″ thick. Add 2 cups of crushed oreos on top of rolled out dough. Fold in the oreos, and reroll the dough out on the service (1/4# thick)

Slice into 2″ squares with a pizza cutter. Using your hands roll the squares into perfectly round balls.